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This recipe is for 2 smaller loaves of about 630 g each
Mix the yeast, sugar and 100ml of the water together. Sieve the flour into a bowl, make a hole and pour the yeast/sugar mix into it. Cover with flour and let it go for about 15 min. Mix everything together and let it rise for an hour or two. Then longer the dough can rise, it is better to digest.
Meanwhile, take the sauerkraut and press the juice out (drink it – it’s awesome for your gut health) and cut the bacon. Roast both in some oil and add some cumin.
When cold, add the sauerkraut/bacon mix, the rest of the water, salt and mustard to the flour and knead. Cover the dough and let it go for another 30 minutes.
Grease the bread forms or put a baking sheet into the form. After 30 minutes, knead the bread again, divide into to breads and add the dough to the bread form. Let the dough rest for another 30 minutes. Preheat the oven to 200°C or 175°C for a convection coven.
With a baking brush, apply some water on the top of the doughs and springle some flour on top. With a sharp knife, cut the top so the dough can expand while baking.
Bake the bread for about 50-60 minutes (depending on the oven). To test if the bread is done, take it out of the form and knock on the downside. If it sounds hollow, its done. If not, let it bake for a couple of minutes more.
Let it cool down and enjoy the bread on a charcuterie board or as a sandwich.
The Mustard Lady